Gluten Free Strawberry Muffins
The fresh strawberries in these gluten free strawberry muffins really shine! This delicious recipe is also topped with a crunchy crumble topping which pairs wonderfully with the fruit.
Servings: 12 muffins
Calories: 288 kcal
Ingredients
For the muffins-
- 2 Tablespoons (18 g) Gluten Free 1-to-1 Flour Blend
- 1 Cup (160 g) Diced Fresh Strawberries
- 2 Cup (314 g) 2 Tablespoons Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup (200 g) Sugar
- 2 ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 (112 g) Eggs
- 6 Tablespoon (76 g) Oil
- ⅔ Cup (150 g) Non-Dairy Milk may need up to ¾ cup, see note below
- 1 teaspoon Vanilla
For the topping-
- ⅔ Cup (99 g) Gluten Free 1-to-1 Flour Blend
- 2 Tablespoon (26 g) Light Brown Sugar
- 2 Tablespoon (25 g) Sugar
- pinch Salt
- 4 Tablespoon (56 g) Vegan Butter
- ½ Cup (80 g) Diced Fresh Strawberries
Instructions
- Preheat oven to 400 degrees. Line muffin pan with paper cups. This recipe will make 12 muffins.
- Toss diced strawberries in 2 tablespoon of flour and set aside.1 Cup (160 g) Diced Fresh Strawberries, 2 Tablespoons (18 g) Gluten Free 1-to-1 Flour Blend
- In a large bowl, combine remaining flour, baking powder, salt and sugar. Stir together until thoroughly combined.2 Cup (314 g) 2 Tablespoons Gluten Free 1-to-1 Flour Blend, 2 ¼ teaspoon Baking Powder, ½ teaspoon Salt, 1 Cup (200 g) Sugar
- In a second bowl, crack eggs. Whisk the eggs until they are a little foamy.2 (112 g) Eggs
- Add oil, milk and vanilla to the beaten egg. Whisk until well combined.6 Tablespoon (76 g) Oil, ⅔ Cup (150 g) Non-Dairy Milk, 1 teaspoon Vanilla
- Pour the wet ingredients into the dry and gently mix with a spatula just until the dry is incorporated. It may still be lumpy.
- Fold in the flour coated strawberries. This is a thick batter but you can add 1-2 Tablespoons of additional milk if it seems too thick. Some strawberries add more liquid to the batter than others.
- Scoop into muffin cups filling to the top. Let them set while you mix up the streusel topping.
Make the topping
- In a small bowl, combine the flour, sugars and salt. Mix well.⅔ Cup (99 g) Gluten Free 1-to-1 Flour Blend, 2 Tablespoon (26 g) Light Brown Sugar, 2 Tablespoon (25 g) Sugar, pinch Salt
- Then add the vegan butter. You can mix it in with a fork, but I prefer to use my hand and sort of squish it until it resembles crumbles.4 Tablespoon (56 g) Vegan Butter
- Top each unbaked muffin with a sprinkle of the berries and then some of the streusel topping.½ Cup (80 g) Diced Fresh Strawberries
- Place into the preheated oven and bake for 25-28 minutes until the tops spring back when poked gently.
- Best served the same day. Store any leftover in an airtight container in the refrigerator.
Notes
For a lower calorie muffin, omit the streusel topping.
For the strawberries: Make sure to measure the strawberries after they are diced.
Using frozen strawberries: Use the same measure of frozen strawberries in place of fresh berries. Allow the berries to thaw and drain away any liquid before adding them to the batter.
Thick batter: Some strawberries are juicier than others so there may be variations in the thickness of the muffin batter from one batch to the next. If your batter seems too thick, add 1-2 tablespoon of extra milk.
Storage: Because of the moisture in the berries, these muffins are best eaten the day they are made. If you do have leftovers, store them in an airtight container in the refrigerator for 2 days. They will lose the crumble crunch from the topping and become a little more moist as they are stored.
Freezing Directions: As soon as they are cool individually wrap the muffins with plastic wrap and then place the wrapped muffins in a freezer bag. Store for up to 3 months.